If you’re craving a hearty and flavorsome dish that embodies the essence of Mediterranean cuisine, look no further than Greek fasolakia ladera. This traditional Greek dish combines tender green beans with tomatoes, onions and aromatic herbs, resulting in a dish that is both comforting and nutritious.

Fasolakia ladera, which translates to “green beans in oil,” is a staple in Greek households, particularly during the summer months when green beans are in season. The simplicity of its ingredients belies the complexity of its flavors, making it a favorite among both locals and visitors alike.

Fasolakia is one of the most popular, comforting and delicious Greek dish , it’s easy to make and trust me it will amaze you !!

This recipe turns basic ingredients like green beans, tomatoes, and olive oil into a mouthwatering dish.

It aligns with the healthy principles of the Mediterranean diet, packed with vitamins and good fats.

Crockery & ingredients I love using—find them all here. My Mediterranean Greek Pantry

1 pound fresh green beans or frozen

3-4 potatoes, cubed (optional)

2 carrots, sliced (optional)

1 onion, chopped

3 – 4 grated tomatoes + 1/2 tsp sugar

1/3 cup Olive oil

1/4 cup chopped parsley

Salt and pepper to taste

Water

Directions

In a large pot, heat olive oil at medium to low heat. Sauté onion until soft.
Add potatoes and carrots and cook for 2-3 minutes.
Add beans and mix.

(If you use frozen beans, put them in the pot before the potatoes and saute for 5 to 7 minutes.  Then add the potatoes and carrots).

Add the tomatoes, parsley, sugar and salt and pepper and mix.
Add hot water just enough to half cover the beans.
Simmer with the lid on for about 40 minutes (do not boil).
The beans are ready once there is no water left and the beans are soft.
Enjoy with bread and feta cheese

TASTING GREECE
Explore the Greek/Mediterranean culture and delicious lifestyle and own 68 of the most authentic Greek recipes passed down the generations from my Greek yaya. ( short educational articles included).
Available now in my new book Tasting Greece.

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